Roasted green vegetables with chilli & lime

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Ingredients

Serves 4 as a side

 

  • 1 large courgette, cut into thick strips
  • 250g asparagus, tails removed and discarded
  • 100g purple sprouting broccoli
  • 1 tablespoon rapeseed oil
  • 2 sprigs rosemary, finely chopped
  • Handful of thyme, freshly chopped
  • 1 large pinch of Maldon sea salt
  • A good grind of black pepper
  • 1/2 a medium red chilli, deseeded and finely chopped
  • Juice of 1/2 a lime

Timings

Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Roasted green vegetables with chilli & lime

Conjuring up with new interesting hassle-free ways of eating vegetables is one of my favourite past-times. Vegetables are so versatile and by roasting them here you add in different textures. The broccoli crisps up, the courgettes soften and the asparagus hold their form. The chilli and lime add the perfect balance of spice and acidity. Taste and season well with salt to lift the flavour.

Method

Preheat the oven to 200/400/gas 6.

Start by slicing the courgette into thick strips by cutting it in half lengthways. Then slice each half into three strips lengthways and cut each if the strips into 3, so that you end up with thick courgette batons.

Cut the asparagus into halves.

Place the courgette strips and asparagus halves into a roasting tray with whole purple sprouting broccoli. Drizzle over the oil and season well with salt and pepper. Stir through the finely chopped rosemary and thyme.

Bake in the oven for 15 minutes. Add the lime juice and finely chopped chilli. Taste to see if you need more salt.

Serve straight from the oven or cool and serve at room temperature.

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This is delicious as a side for the paprika beans, or a with a simple piece of chicken or salmon and boiled new potatoes. Feel free to leave out the chilli if you prefer things not so hot. The lime is a must.”

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